No Thanksgiving table would be complete without pumpkin pie. My vegan version brings all of the classic, nostalgic flavor without any of the dairy or eggs. The filling is smooth, perfectly spiced, and just the right amount of sweet.
You can totally make your pie crust from scratch, but if you choose to use a store-bought variety, this becomes the easiest recipe in the world. The hardest part is waiting for the pie to bake while your house fills with the delicious smells of fall!
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Why You’ll Love It
- Classic, nostalgic flavor. My recipe uses real pumpkin purée, warming spices, and creamy coconut milk in order to get that silky smooth filling.
- Make-ahead friendly. Holiday cooking can be extremely overwhelming and hectic, but thankfully this pie actually benefits from a day or two in the fridge before eating! Make it in advance and your future self will thank you.
- Foolproof. I tested this pumpkin pie so many times because it’s a notoriously finicky recipe when you’re doing a vegan version. You can rest assured that you’re not going to ruin Thanksgiving dessert with a subpar vegan pumpkin pie!
Ingredients for Vegan Pumpkin Pie
- Pie crust. Homemade or store-bought both work fine in this recipe.
- Pumpkin purée. Libby’s makes my favorite. Make sure you are buying 100% pumpkin purée and not canned pie filling.
- Brown sugar & maple syrup. I like this combination of sweeteners — they both add an extra depth of flavor compared to regular white sugar.
- Vanilla extract.
- Coconut milk. You will need the full-fat canned kind for the best results! This serves two purposes: it makes the filling creamy and luscious, and also helps it set, since coconut cream firms up when chilled.
- Pumpkin spice: Cinnamon, ginger, nutmeg and cloves. Blend your own perfect
- Cornstarch & all-purpose flour. Since this version is egg free, a mixture of cornstarch and flour thickens the filling.
How to Make Vegan Pumpkin Pie
Mix all the ingredients for the pie filling in a bowl.
Pour the filling into the pie crust.
Bake the pie 50-60 minutes.
Allow to cool fully before slicing.
Make-Ahead Vegan Pumpkin Pie
This vegan pumpkin pie is incredibly make-ahead friendly, which can be a lifesaver when your Thanksgiving cooking schedule starts to feel a little chaotic.
To prepare the day ahead:
Bake the pie as usual, then let it cool completely on the counter. Once cooled, cover it loosely with foil or plastic wrap and pop in the refrigerator overnight. Pumpkin pie is actually better after a day in the fridge. The filling gets a chance to really set so when it’s time to serve, you get nice, clean slices.
To prep even further in advance:
You can make the filling several days ahead and store it in an airtight container in the fridge. When you’re ready to bake, simply whisk it well (it thickens as it chills), pour it into your prepared crust, and bake as usual. If it feels a bit too thick straight from the fridge, add a small splash of non-dairy milk to loosen it just slightly.
Freezer-friendly option:
Pumpkin pie freezes really well! Bake the pie, cool it fully, then wrap the entire dish tightly in plastic wrap and a layer of foil. Freeze for up to 1 month. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
Storage
To store leftovers, make sure the pumpkin pie is fully cooled. Then you can cover it lightly or store individual slices in an airtight container. Keep in the fridge for up to 5 days.
As mentioned in the make-ahead section, vegan pumpkin pie freezes well, so you can wrap it tightly and pop it in the freezer for up to a month.
Frequently Asked Questions
This step is not required, but I highly recommend it. This will give the bottom of the crust a chance to bake up flaky, crisp, and golden brown. Soggy pie crust is a huge pet peeve of mine.
Yes, but sometimes homemade purée can run on the watery side. You want to make sure it has the same consistency as canned pumpkin purée. If needed, strain it out by placing it in a sieve lined with cheesecloth for a few hours, or you can cook it stovetop to reduce the liquid before adding it to the pie filling.
Sure, you can substitute 1/2 cup white sugar for the brown sugar, or you can substitute 1/4 cup white sugar for the maple syrup. Personally I think white sugar gives the pie less depth of flavor, but texture-wise it should work out fine. It will also result in a brighter orange color, since brown sugar darkens the filling.
Yes, this will make the pie extra creamy and luscious.
More Vegan Thanksgiving Recipes
- Vegan Sausage Stuffing – Maybe the most popular side dish on Thanksgiving, this is an extra savory twist on the classic.
- Scalloped Potatoes – Slices of potato baked in a creamy, cheesy sauce.
- Vegan Chicken Pot Pie – Not a traditional Thanksgiving dish, but would be a hit on any holiday dinner table!
- Pumpkin Bread – A delicious alternative to pumpkin pie. Mix in chocolate chips, nuts, or both!
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Vegan Pumpkin Pie
Video
Equipment
- Pie weights or dried beans or rice
- parchment
- Pie crust shield
Ingredients
- 1 9-inch pie crust either classic pie crust or graham cracker crust
- 1 (15 oz) can 100% pumpkin purée recommended: Libby's brand
- 1/2 cup packed brown sugar reduce for a less sweet pie
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 (15 oz) can full-fat coconut milk see notes
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger 1 tsp for a spicier filling
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
To Serve
- vegan whipped cream
- chopped toasted pecans
Instructions
- Important note: I highly recommend making this pie the day before you plan to serve it. It needs several hours to cool and firm up completely before serving. Overnight in the fridge is ideal.
Prep the Crust
- Notes on pan size: Make sure you are using a standard 9" pie pan for this recipe. The filling will come up short in a deep dish pie pan.
- Transfer crust to tin: If using a homemade crust, arrange it in the pie pan, trim and flute the edges, and make sure it has a chance to chill in the fridge or freezer for at least 1 hour prior to using.
- Blind bake crust: Optionally, you can blind bake the crust if you want an extra crisp, golden-brown bottom. For blind bake instructions, see the notes.
Make the Pumpkin Pie
- Prep: Preheat oven to 350°F with the rack positioned in the middle.
- Melt the coconut milk: With canned coconut milk, the fatty cream will often separate and harden at the top of the can (especially in the winter). Melt it first to avoid a lumpy filling.I like to place the whole can in a bowl and cover it with the hottest water from my tap. Let it sit for about 10 minutes to melt the solid cream, then give the can a really thorough shake.Alternatively, you can pour the can out and microwave the coconut milk in 10 second bursts until melted and smooth.
- Mix the filling: In a mixing bowl, whisk together all ingredients for the pie filling except for the coconut milk: pumpkin purée, brown sugar, maple syrup, cornstarch, all-purpose flour, cinnamon, ginger, nutmeg, and cloves. Whisk vigorously to break up any lumps of sugar and cornstarch. Then add in the coconut milk and whisk thoroughly to combine.
- Transfer to pie crust: Pour the mixture into the crust and use your spatula to level off the top.
- Bake: Bake the pie at 350°F for 50-60 minutes. The pie should look set and puffy around the edges. It will still jiggle slightly in the very center if you gently shake the pie pan.If the edges of the pie crust appear to be getting too dark, you can loosely tent them with foil or a pie shield. I usually always do this around the 30 minute mark.
- Allow to cool and firm up: Remove the pie from the oven and allow to cool completely before serving. (It will firm up a lot during this time, so resist the urge to cut into it while it's still warm.)If you want to speed up the process by refrigerating it, I recommend letting it cool on the counter for at least 1 hour first. If you place it in the fridge while still warm, don't cover it or you will have condensation on your pie.
Notes
How to blind bake pie crust:
- Preheat oven to 375°F.
- Press a large sheet of parchment or foil into the crust and fill it all the way to the top with pie weights. (You can buy ceramic weights, or just use dried beans, dried rice, or even sugar.)
- Set the pie pan on a cookie sheet and bake about 15 minutes with the weights in. Then take the pie out of the oven and CAREFULLY scoop out the pie weights. Remove the parchment/aluminum foil and bake for another 5 minutes to dry the middle of the crust.
So good, you’d never know its vegan!!
Best pumpkin pie recipe – I have tried many vegan pumpkin pie recipes and this is the best and closest to traditional pumpkin pie. So creamy and delicious- you will not be disappointed.
My family and I are crust haters, so I baked just the filling and it came out perfect! It’s a perfect replacement for the traditional non-vegan pumpkin pie… dare I say a bit better. For anyone substituting pre-made pie spice instead of Sarah’s mix, cut down your overall seasoning or it might be a tad too strong.
Ha, that’s awesome! Who needs crust anyway. 😛